From the category archives:
Ingredients
100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes
1 medium celeriac, peeled and cut into pieces
whole sea salt
6 tablespoons extra virgin olive oil
Himalayan salt, just enough to taste
400 ml filtered water (you can use all or part of the leftover cooking water you used to steam the celeriac)
400 ml plain and [...]
Posted in: autumn, gluten-free, lunch-box, savoury, soups, vegetables, winter
{ 12 comments }
Ingredients
1 small pumpkin
a pinch of whole sea salt
filtered water (to cook the pumpkin)
2 apples (I used Red Delicious), peeled and cut into cubes or slices
4 tablespoons extra virgin olive oil, and some more to serve
juice of 3 cm fresh ginger root
a large handful of pumpkin seeds
half a teaspoon dried, powdered ginger
1/4 teaspoon Himalayan salt
Makes 2-4 [...]
Posted in: autumn, breakfast and brunch, lunch-box, savoury, soups, vegetables
{ 6 comments }
Ingredients
For the soup
1/2 ripe pineapple, peeled, cored and cut into pieces
2 cucumbers, ends cut off, washed, peeled and cut into pieces
1/2 shallot, peeled and chopped
2 handfuls of almonds, peeled and soaked for 1 hour
juice of 1 lemon
3 teaspoons agave syrup
3 cm fresh ginger root, peeled
3 tablespoons extra virgin olive oil (and some more for [...]
Posted in: chilled soups, fruits, raw, savoury, soups, spicy, summer, vegetables
{ 2 comments }
Part sauce, part soup, part side dish, this creamed pumpkin is versatile, simple and delicious. You can enjoy it as a sauce with almost any kind of pasta and other grain-based dishes. As it’s incredibly smooth, it makes a perfect soup. It can also be wonderful paired with beans.
Makes 4 servings.
Ingredients
1 medium sized pumpkin
half a leek
whole sea salt, [...]
Posted in: autumn, gluten-free, lunch-box, savoury, soups, winter
{ 0 comments }
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